Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 lbs russet potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup plain Greek yogurt, room temperature
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent (about 4–5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the cubed potatoes and vegetable broth. Increase heat to high and bring to a rolling boil. Once boiling, reduce heat to medium-high and simmer uncovered for 12–15 minutes until potatoes are fork-tender.
  3. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. Slowly stir in the room-temperature Greek yogurt and lemon juice until the texture is velvety.
  4. Taste and add salt and pepper to finalize seasoning.